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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Double-Deck Pot de Creme

Makes: 8 servings
Prep 25 mins Chill 6 hrs
Double-Deck Pot de Creme
  • 2  cups  whipping cream
  • 3  ounces  60 to 70% dark chocolate or bittersweet chocolate, chopped
  • 6  tablespoons  sugar
  • 4  egg yolks
  • 1  teaspoon  vanilla
  • 3  ounces  white chocolate, chopped
  •  White chocolate shavings (optional)

1. For dark chocolate layer, in a small heavy saucepan combine 1 cup of the cream, the dark chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. Remove from heat. In a medium bowl lightly beat 2 of the egg yolks with a fork. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Stir in 1/2 teaspoon of the vanilla; cool slightly.

2. Divide dark chocolate mixture evenly among eight 2- to 3-ounce glasses, dishes, pot de creme cups, or ramekins. Cover and chill for 2 hours or until firm.

3. For white chocolate layer, in another small heavy saucepan repeat Step 1 using remaining cream, the white chocolate, and remaining sugar, egg yolks, and vanilla. Divide white chocolate mixture evenly among chilled glasses. Cover and chill about 4 hours or until firm. Garnish with white chocolate shavings, if desired.

From the Test KitchenMilk Chocolate Version:
  • If desired, substitute milk chocolate for the white chocolate layer or milk chocolate for the dark chocolate layer.

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